For the right tools and ingredients to do the task!

Visit our aStore

Hosted by

and we like it!

Site alignments checked with Mozilla Firefox

©2011  GGM Direct, Inc.

USA 586.231.7605

Schnitzel paniert (breaded)


4 slices

Pork Cutlets

Pound cutlets between plastic wrap to desired thickness.

Prepare 3 plates.  One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.

Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.

Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown.

Serve each with a lemon wedge (to be sprinkled on cutlet) and a sprig of parsley.

Served in restaurants with a mixed salad platter.  



½ tsp


¼ tsp


4 tbs



Bread Crumbs

4 tbs


If it is called a Schnitzel it only specifies a thin cut piece of meat.

If it is listed as Wiener Schnitzel it should be made out of Veal!

In Bavaria this dinner is on almost every menu and predominantly made from pork. Chicken, turkey or veal can also be used..

Print Version